Cashew Free Vegan Arugula Pesto
Peppery arugula takes center stage here, delivering a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version. Toasted pine nuts bring a buttery richness, while nutritional yeast steps in for that savory, cheesy depth you'd normally get from parmesan — no dairy required. A hit of fresh lemon juice at the end brightens everything up and keeps the flavors sharp and vibrant. The whole thing comes together in a food processor in minutes, making it one of those sauces you'll want to keep on rotation. Every ingredient is naturally free from cashews and other tree nut concerns beyond the pine nuts themselves, so there's no guesswork about what's hiding in the jar. Toss it with pasta, spread it on toast, swirl it into soup, or spoon it straight onto roasted vegetables — it's endlessly versatile. Once you try it, the store-bought stuff is going to feel like a real downgrade.
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Learn more →Ingredients
6 servings
- 2 cups packed fresh arugula
- ⅓ cup pine nuts
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Combine the arugula, toasted pine nuts, nutritional yeast, garlic, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.
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